1 Red bell pepper
Small onion - see below
1/2 Lemon, juice of -OR-
1 tb Bottled lemon juice
2 ts Cumin seed
Fresh-ground black pepper
NOTES: This is served in small quantities (about 2 tablespoons per
person) as a crisp contrast to tender vegetables and creamy dhals.
ABBREVIATIONS: ts = teaspoon
tb = tablespoon
Cut the red pepper in half; deseed and remove all white membrane.
Slice as thinly as the sharpness of your knife will allow :-) then
cut the longer slices in half. Keep in mind always the way this
will look when you serve it. Make it possible to pick them up in a
tablespoon.
Put the pepper slices in a non-metal bowl (if you use a metal one
the lemon juice will react with it and the pickle will have a metallic
taste).
Cut the top end off the onion then shave off very thin slices.
Really the sharper your knife the better. Make them wafer-thin and if you
can't consider sharpening your knife. Separate the rings. Mix them
in with the pepper slices - use your own judgement as to how much
onion you want. I use 1/8 small onion to a medium red bell pepper but
that's just me.
Add the lemon juice, grind over black pepper to taste and mix in
the cumin seed.
Now cover the bowl and leave for at least an hour, NOT in the
fridge but even possibly in the sun, stirring once or twice.
Sorry can't remember where this recipe came from. Possibly same
place as the potato chops. It is certainly not by me though I wish it
was...
